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EATINGWELL: Heart-healthy tailgate idea: Chicken on a stick

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2 teaspoons cider vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup canola oil

 

Equipment: 6 (12-inch) bamboo skewers

To make chicken: Combine kosher salt, 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large bowl. Add buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid.

Cut chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer and don't refrigerate, or the chicken will be too salty.)

Combine breadcrumbs, the remaining 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large shallow dish (a 9-by-13-inch baking dish works well). Add 2 tablespoons oil and toss well to coat. Whisk egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.

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